Читать книгу Dinner with Cecile and William: A Cookbook - Cecile Charles - Страница 24
ОглавлениеButterfly Butter
This can be slow and tedious, but well worth the effort.
Ingredients:
4 cups white-radish “Butterfly Wings” (See Directions)
⅛ cup clarified butter and savory salt (to taste), strained through cheesecloth.
1 large mint leaf
¼ teaspoon edible glitter (http://www.lusterdust.com/ludubycsa.html); we prefer the translucent white glitter for best effect.
¼ teaspoon Hawaiian Spice
Directions:
Peel white radishes.
Slice them thin as thinnest rice paper until you have 4 cups.
Soak slices in a large bowl of very icy water.
Once the slices begin to curl, caress each so it curls separately.
Once “wings” have curled, drain, and add clarified butter with savory salt.
Place mint leaf on soup, salad or any other dish.
Place wings on mint leaf.
Dust with edible glitter.
NOTE: if you want this sweeter, blend one teaspoon of powdered sugar in with the edible glitter before “dusting”.
Sprinkle with Hawaiian Spice.